I make a lemon-lime jalepano wine. And I absolutelylove that stuff. It starts sweet, then you get the jalapeño flavor with just a little bit of heat. And it finishes sweet with the citrus notes. The heat doesn't hang around at all. It's fairly complex and very well balanced. I serve it chilled and describe it as a spicey lemonade. It's a complete and total departure from what most people think of when they think of wine. And I absolutely love it.
@jaymartinson32362 жыл бұрын
Wow, that sounds really good! How much jalapeño do you add for a 5 gallon batch? Fresh jalapeños?
@nicholedewberry52184 жыл бұрын
I'm one of the friends who LOVES this stuff!! It's the best!
@stammina91563 жыл бұрын
This stuff is sooo good. Im kicking myself for only doing a 1 gallon batch. Just starting another batch this time 5 gallons. I follow your recipe except when i am back sweeting i add some lemon extract for even more lemony kick. Thank you for the video.
@dawghousefishing53592 жыл бұрын
I’ve made a few batch’s of this now and really like it! The last batch I back sweetened with 1.5# sugar and a 1# honey. The honey brought some richness to the lemonade.
@chrisf91562 жыл бұрын
Finally bottled my first batch tonight after making the rookie mistake of stabilizing after clearing Friday-as soon as I started to stir I realized even not breaking surface tension it would pull up the trub. But worth the extra few days. So delicious.
@townsville693 жыл бұрын
I just started my second batch of this. Loved the first batch. Using a liter of grape juice concentrate for hopefully a bit more mouth feel. Trying out Kveik Voss yeast cause I live in the tropics and have no temp control. Also have 4 real lemons for their juice and rind near the end of the ferment. Can't wait to see how it turns out.
@lancehobbs80128 ай бұрын
How did the Voss kveik batch go? I'm about to use it today, I'm a Kveik Man , I use nutrient but all this of tannins sparkoloids and potassium sorbet is witchcraft. My drinks are great and I never use any of it
@kb2vca6 ай бұрын
I routinely make SP but I aim for a higher ABV - around 12% and it makes a delightful lemon wine. I have yet to try this back sweetened with honey, but that is now on my bucket list. I'm thinking orange blossom honey.
@shadeslayermasta93524 жыл бұрын
Time to watch a second time to take notes on the recipe. Thank you for the video can't wait to try this! Can you use the yeast from a batch of beer?
@DointheMost4 жыл бұрын
More than likely depends on the yeast strain - and in that case you may want to use the invert sugar method to give your yeast an easier time. Our video from last summer shows that process. Typically hardy wine yeasts are used. This one was a strain called QA23. Thanks for watching!
@dawghousefishing53597 ай бұрын
I’ve made so much of this now all my friends and family love it! I started using EC 1118 using a stir plate to get it going for half a day. Lately I’ve been racking it onto 8 pounds of sliced frozen strawberries. The strawberry lemonade comes out, jammy. Would love to send you a bottle to get your opinion. Cheers! 🎉
@brentanderson25262 жыл бұрын
Doing a variation of this recipe with Limes right now. Slurry is an imperial yeast Ale juice A38. Once I rack to secondary I will most likely add in some lime zest tincture, some tequila, back sweeten with agave and then keg carbonate. Goal is around 12% abv with a crisp, clean margarita taste. 🤞🏻
@robdrury215 ай бұрын
I work in water treatment. Sulfites will react out with oxygen. When testing boilers (which are treated with sulfites as an oxygen scavenger) sulfite is always the first test because it reacts with oxygen quickly (within minutes).
@patrickfowler46734 жыл бұрын
I've never made this, but I'm excited to try when I can.
@DointheMost4 жыл бұрын
So good!
@MikeHitchcock4 жыл бұрын
Kegged and carbonated my second batch ever just 2 weeks ago -- and I like it much more this way, cold & bubbly!
@DointheMost4 жыл бұрын
So good!
@thebeckerhead2 ай бұрын
When you kegged/carb’d, did you modify the recipe to be more of a session version? Or did you go as prescribed?
@alexbowman7330 Жыл бұрын
Random idea...fully ferment a plain sugar wash and THEN add the lemon juice and sugar to taste after the fermentation is all done? Alternatively, only add enough lemon juice as needed to invert the sugars before fermentation and then add the rest after the fact during the backsweetening? This idea is based on trying to avoid any issues from the additives in the bottles juice. What so you think?
@josephzimmer26644 жыл бұрын
My skeeter pee has been going strong for 23 days. It's still bubbling at 6-second intervals. I did it a little differently than you. I used Lakewood Organic Pure Lemon Juice (not from concentrate) that I found at Sprouts Market. The only ingredient is lemon juice (no preservatives). I tossed everything in the 5-gallon carboy all at once (not 1/3, 1/3, 1/3), used a Lalvin EC 1118 yeast, and did not ever add any yeast nutrient (just lemon juice, water, sugar, and yeast). I gave the carboy a good shaking twice. Once when tossing the yeast and once a week later. It is starting to look delicious, but I'm not sure when, if ever, it will want to stop fermenting. I'm considering a cold crash to clarify it at some point. And I have a corny keg waiting for it when it's done.
@sandon7632 жыл бұрын
How did it turn out?
@jacobperez68482 жыл бұрын
Any update on how it turned out?
@timothyshank3208 Жыл бұрын
Just bottled my strawberry lemonade and it tastes so good. Just subbed out a little bit of the sugar for a gallon of Vintner's best Strawberry wine base I got from Home Brew Ohio. Looking forward to see how it tastes a little more matured.
@thebeckerhead2 ай бұрын
How did this modification turn out?
@gadrockduke4 жыл бұрын
Started my first batch a week ago! Tip, found pure lemon juice at Publix with no ites or ates.
@Jage_ Жыл бұрын
How much was it 3 years ago? The only one they have now without it would be $40 a batch of skeeter pee!
@gadrockduke Жыл бұрын
@@Jage_ I haven't brewed in a while, but I'd estimate it's about the same. If not, only slightly higher. For a +/- 5 gallon recipe at $8 per gallon, that ain't too bad.
@miked96014 жыл бұрын
I've been told (yes, by youtubers!) that boiling knocks the preservatives out of jam for jam wine (boiled the batches I made and fermentation went like gangbusters). So if you do the sugar inverting boil with the first litre of lemon juice I'd guess it may do something similar? Or I could bury a cows thighbone at the crossroads at midnight and sprinkle daisies on it. Science it up right.
@DointheMost4 жыл бұрын
Who are you, who are so wise in the ways of science?
@lancehobbs80128 ай бұрын
Sodium metabisulfite, preservative 223. Look for lemon juice with only this preservative . In Australia it's standard in major supermarkets. It ferments just fine , just blows off a smell for the first couple of days . As a BruMeister OG I use ginger in mine , it both ferments and tastes better. Don't use any of that winemaker stuff , and don't brew it above 5% you make everyone sick in reality if you have a large supply of easily drinkable 7%+ stuff . 4.5% is good you can actually have a proper session on it 7% and 8% , even 9% is rookie stuff like people who know nothing about handguns want a " desert eagle .50" not a good reliable hi-capacity 9mm they can actually use.
@JordyValentine2 ай бұрын
@@lancehobbs8012 That winemaker stuff? You mean like useful equipment? 😅
@lancehobbs80122 ай бұрын
@JordyValentine no I mean proper brewing equipment usefull for this particular application. Wide top fermenters are for beer/cider/gingerbeer, and carboys are for wine. You don't need any of the additives that winemakers use either, whatsoever, just yeast nutrient . Kveik yeast will ferment out completely palatable , and then require minimal maturation in bottle or secondary prior to kegging, on a ginger beer/beer/cider , if you brew it fundamentally as a beer not a wine . The " inverting" sugar is all hoax ...if sucrose is cane sugar tell me what upside down " inverted" sugar is, specifically? 😀 I've done controlled side by side batches. It's complete BS no effect other than it affects PH level , the boiling with lemon juice
@ayellowbeard3 жыл бұрын
I'd love to make this! If only I had yeast from a previous batch!
@jsharkey17863 жыл бұрын
Put two packets of yeast in a quart of juice for 3 days simple Yeast slurry
@ryanstang65564 жыл бұрын
Let’s go! been excited for the remake!
@DointheMost4 жыл бұрын
Selfishly we were excited to make another ten gallons 🤣
@ryanstang65564 жыл бұрын
Doin the Most I bet😂 its on the to do list! If I don’t have any wine tannin on hand could I substitute in any fruits that were high in tannins?
@alexanderthomas87844 жыл бұрын
@@ryanstang6556 Strong cup of black tea!
@DointheMost4 жыл бұрын
Definitely!
@Kooma4Yew16003 жыл бұрын
Is there any way to brew this without a previous batch of yeast?
@miked96014 жыл бұрын
Excellent timing.. just got a fresh slurry off my Raspberry Jam wine batch and I've got a 19l fermenter available...
@joshturner47413 жыл бұрын
Im trying to figure out when to add additional bpttles of lemon juice. You said 1/3, and 2/3 through the fermentation process. When would that be with respect to days. Thank you, I know this is an annoying question but Ive had 2 batches of this tank so Im a little gun shy on this one.
@daro95827 ай бұрын
Base it on gravity readings, because every fermentation is different you should take a reading every couple of days and add the lemon juice when 1/3 and later when 2/3 of the sugar have been consumed by the yeast (for example, in a 1.100 starting gravity you’d add the first bottle of juice when your reading is 1.066, then add the second bottle when the gravity has reached 1.033)
@Xanderviceory Жыл бұрын
i love how you had to make a second video on the subject just so people didn't have to divide by two lol
@nicklancaster31904 жыл бұрын
So from start to drinkable, how long does this recipe normally take you? Adding up the time described in the video, I guesstimated around 3-4 weeks, depending on your fermentation time.
@DointheMost4 жыл бұрын
Yeah typically 4-6 weeks from pitch to glass, depending on fermentation speed. Super fast.
@TJGAUTHIER5 ай бұрын
So what keeps you from bottle carbonating this? Would we just be able to skip the stabilizing and backsweeten with a non-fermentable sugar, then add priming sugar before bottling?
@thecassidys3734 жыл бұрын
What a great idea! I’m half way through my efforts to make this. Smells gorgeous! I managed to find some bottled organic lemon juice with no preserves so that’s cool. I didn’t have a slurry (but will next time) so knocked up a quick starter which worked really well but was a bit slow at the start. After some nutrient and the second addition of lemon juice it took off like a rocket. It’s behind an airlock now and going splendidly so I think another week or so should do it. I have a question though. If I ferment it totally dry and it tastes good can I carbonate it with a primer before bottling?
@DointheMost4 жыл бұрын
Yes you could bottle-carb, condition, and enjoy it dry and sparkling.
@thecassidys3734 жыл бұрын
Excellent. I’ll get on it and let you know how it turns out. My friends here in Tavistock, UK love your stuff btw. Your knowledge is a great springboard to go off piste. Would love to see how you’d tackle a ginger beer\wine!
@DointheMost4 жыл бұрын
The Cassidys We actually have a house ginger beer recipe we’re looking to convert to an alcoholic version. Stay tuned friend!
@Dogstickfetch4 жыл бұрын
LOVE THIS. Thanks for sharing dude!
@DointheMost4 жыл бұрын
Of course!
@Thatoneninja224 жыл бұрын
How do you go about getting yeast slurry if you dont have any saved from previous batches
@fungusnetwork33403 жыл бұрын
If a gravity reading is unreliable how did you know when the 1/3, 1/2 & 2/3 fermentation breaks are? I see you measured with a hydrometer but you also say that you didn't take a starting measurement because of the staggered lemon juice. BTW love your channel! Jam wine and your Kveik great trad mead recipe are fermenting as I write this. After the skeeter, the crispy hydromel is on deck. Cheers!
@dawghousefishing53592 жыл бұрын
I started this on a yeast slurry from your classic apple cider with D47. Should I make any adjustments with the tannin or anything else?
@dawghousefishing53592 жыл бұрын
Heck yeah, this recipe rocks! Love it but your defiantly a guy that likes it dry! I started at 1.5Lbs sugar and went to 2#. It's still semi sweet and not sweet but that's where I like it! Yeah I can totally see people drinking this with 3# of sugar. Brewing your Vinking Blod now ;-) Pitched yeast Sunday.
@codyminecrack2484 жыл бұрын
Good stuff. I use store bought lemonade add yeast and sugar and boom! Skeeter pee, love this drink!!!
@codyminecrack2484 жыл бұрын
I usually wait two months with I ether a ballon or carb on top. Tastes ok.
@alexanderthomas87844 жыл бұрын
Gonna try this in a few weeks! Have some k1-v1 that I pitched two batches of cider ago still in primary. Have you tried adding the last bottle of lemon juice after stabilizers so it's more lemonade like for people use hard Mike's?
@DointheMost4 жыл бұрын
I have not done that, but I would be interested to know how it turns out. My understanding is that the sweeter you backsweeten it, the more lemonade like it is. Presumably you could add all of the lemon juice at the end and just run it as a sugar wash.
@manderson71734 жыл бұрын
In my next batch, I’m going to try creating a lemon oleo-saccharum to back sweeten. kzbin.info/www/bejne/lYq8d2ysd7Gtfbc
@ThomasPetter2 жыл бұрын
I'm going to dump in a bottle (32 oz) of lemon juice (clarified with pectic enzymes) along with my converted sugar (simple syrup) while kegging. It has been aging for almost 6 months now. I think this will bring it closer to the hard lemonade people expect. Am I right?
@giebel531212 жыл бұрын
I found a better way to make it. I use frozen concentrated lemonade in a can. About 2-3 cans per gallon. Ferments much better with no lag.
@RHBronco3 жыл бұрын
I’m sure it’s made an appearance on camera somewhere else, but I just spotted Mr. DNA as you were kegging, and I said “Bingo; this man spares no expense.”
@hotrodroadking10313 жыл бұрын
I make this and back sweeten with juice concentrate and carbonate
@nickrouthier67853 жыл бұрын
skeeter pee with honey is amazing but i personally like using fresh lemons nd thowing a bit of lemon slices in while fermenting the ph can be a problem but nothing a lil sodium bicarb cant handle and instead of dap i go for ferm o nd ferm k reg.
@victorblack36133 жыл бұрын
what is your hydrometer reading before pitching yeast? mine was 1.100, I used an EC-1118 yeast, and nothing (No Activity) overnight... oh! I just watched your video, so I added wine tannin. Thank You.
@MuncieFamily2 жыл бұрын
Do you have a video that talks about the difference between using ingredients in primary vs secondary? This is one part of the process I don't understand.
@reviewstrials6785 Жыл бұрын
Why not just add all the lemon juice at 1st? What changes?
@AkuaKamau Жыл бұрын
Question. How do you know when you are about a third, half way, two thirds of the way thru fermentation? How do you know?
@eyerachel67553 жыл бұрын
Thank you for the great video. Is it possible to substitute coconut sugar for refined cane sugar? We are preparing to try out our first batch.
@thebeckerhead2 ай бұрын
Did you ever attempt this with coconut sugar?
@jonathanprevatte79092 жыл бұрын
Have you done a batch yet where you back sweeten with honey yet?
@artlover57982 жыл бұрын
What ABV roughly will 2KG of sugar give in a 5 gal?
@HereticKage3 жыл бұрын
Is it necessary to use a previous yeast cake, as opposed to a new using lalvin and goferm, fermaido etc?...
@Funpants942 жыл бұрын
What would you recommend using as a yeast and how much if you didn't have a slurry from another batch?
@williamahrens74354 жыл бұрын
I’m wondering if you did not stabilize could you back sweeten then bottle condition the skeeter pee to carbonate and then chill to slow yeast activity
@Bob_Belcher3 жыл бұрын
Are you going to do the sugar/honey batch this summer?
@JHelveyGunGuy3 жыл бұрын
So just any yeast slurry from the end of any primary fermentation? I have a Malbec I am getting ready to start, and was wondering what type of impact that would have on the finished Skeeter Pee?
@jsharkey17863 жыл бұрын
Was it better carbonated or not. I’m about to rack mine for first time
@darious3654 жыл бұрын
I will be doing a 5 gallon bacth of skeet pee here in two weeks when I rack my cider and mead. I want more of a strawberry lemonade. Thoughts using frozen strawberry daiquiri mix in primary?
@reginawhite12352 жыл бұрын
I want to do the same thing. I was thinking about adding the strawberry daiquiri at the beginning of fermentation. I do have another can of it to backsweeten a 5gal batch, if it needs the extra can.
@reginawhite12352 жыл бұрын
How did strawberry daiquiri mix added turn out?
@jeffreyvankuren86502 жыл бұрын
Any guidelines for when your skeeter pee ferments dry before you can add the third bottle of lemon juice? Mine fermented in less than a week.
@artofben803 жыл бұрын
You should do skeeter mead??
@Skulltap4 жыл бұрын
I managed to find 2 brands stocks by local grocery stores that look like they have no preservatives in it. I grabbed the lakewood brand since it was on sale. Starting it up today!
@DointheMost4 жыл бұрын
Awesome! Should be great!
@Skulltap4 жыл бұрын
@@DointheMost Oh and I forgot to ask, do you prefer it still or sparkling? I managed to get a hold of 4 kegs for 30 bucks total, so I'm starting up kegging now too. They are in decent condition just need a little cleaning (not bad though) and one was missing a post and lid, so still ends up pretty cheap. I'm considering force carbing this one, but wanted to know your thoughts on still vs sparkling.
@DointheMost4 жыл бұрын
pcgammerm Sparkling is nice, for sure. But it’s plenty good still. Sparkling does seem to bring out the acidity which, some folks may not like.
@sagacoor013 жыл бұрын
Hello bro almost a year since you post this video, at what temperature you recommend to ferment this wine? it looks delicius.
@Jgosse3 жыл бұрын
Could this work with lemonade frozen concentrate? I have made some good "wine" frome frozen concentrated juice.
@dragonpaws2 жыл бұрын
if you dont have access to yeast from a previous batch, do you have any suggestions?
@Onager-xv3gz3 жыл бұрын
Can skeeter pee be made with say... bottled lemonade? What I am looking at using is Aldi's sparkling lemonade (yellow or pink but not together) as it doesn't have any preservatives in it, but it is carbonated. Will it work, have you tried this already, and what pitfalls should i keep an eye out for if I do try this?
@knucklesmayz3 жыл бұрын
Just started a batch on top of a pineapple/agave cider yeast cake(not washed). Will the yeast impart any flavor that's going to be noticeable?
@coryeliason53243 жыл бұрын
Have you tried carbonating this the same as the simple cider?
@jaredcarpentier28482 жыл бұрын
Question!! I’m gonna start a 5 gallon batch soon and the yeast slurries I have come from a couple of one gallon batches (QA23 for a couple acerglyns and a cider.) should I add a couple of the slurries to get enough of a colony or would one slurry from a gallon be good enough? And would Ferm O work fine as a nutrient, I don’t have dap
@jdhalvo4 жыл бұрын
Any thoughts on using fresh lemon juice? I have access to a lemon tree...
@mikecarver43223 жыл бұрын
Hey I’ve attempted to make skeeter pee using the lease from my Viking blod mead attempt, I’m going to use a fining agent that’s not Sparkolloid as I can’t get hold of it in the uk 🇬🇧, should use the “clear it” to package instructions, then rack it, or should I rack it then use the “clear it”, Then when sweetening should I sweeten then leave to sit for a few days in the brew bucket just in case or should I bottle straight away?
@dustinyager92063 жыл бұрын
So what is a 1/3rd of the way through fermentation? Like 6 days? Theres no reference of time! Help please.
@drted47684 жыл бұрын
What if I've no hardy washed yeast. Will new packaged yeast not make the cut? Excited to see a community post or something about this batch :D
@DointheMost4 жыл бұрын
If you build up a good starter it should work ok! Check out our video on Skeeter Pee from last summer where we did that.
@miked96014 жыл бұрын
Think 80s movies. Imagine the hero going into the final confrontation without a montage where he learns about guns/gets really buff/understands karate. That's packaged yeast versus a slurry or starter. The odds will be very stacked against him. Even a Pat Benatar song on the soundtrack might not be enough to save him.
@DointheMost4 жыл бұрын
Mike D This comment made my day
@miked96014 жыл бұрын
@@DointheMost I'll be expecting a yeast montage in yer next video. Set to Huey Lewis or Harold Faltermeyer and involving at least one Ferrari.
@paulalarocca83153 жыл бұрын
How does this compare or differ from the Lemondrop Hydromel....asking for a friend. 😉
@duayinepu21033 жыл бұрын
My bets would be it'd add just a honey character that this doesn't have.
@mangrovemarine11 ай бұрын
I sure wish u would do a Mikes Hard Lemonade recipe Love the vids got into brewing because Mikes is my fav Still working on it. Thank u
@Jgosse4 жыл бұрын
Why use the yeast slurry and not fresh yeast?
@DointheMost4 жыл бұрын
It contains hardy, active yeast prepared for the task of a high acid low nutrient environment.
@mart627304 жыл бұрын
@@DointheMost I am not as active as you into fermentation but still want to test it. Is there a way to make it work with a fresh EC1118 or is it doomed to fail without yeast slurry?
@Jgosse4 жыл бұрын
@@DointheMost awesome thanks, and do I wash the yeast or just dump it on top of the last thing I brewed?
@DointheMost4 жыл бұрын
No need to wash the yeast! 🙂
@DointheMost4 жыл бұрын
In lieu of a slurry you can build up a starter with fruit and nutrient.
@mranon42023Ай бұрын
in my opinion this is the only homemade drnk that doesn't taste like piss, ironically. I dont see why you would do it if you dont have plenty of lemons though. I used to just use real lemon juice+sugar+water and the peel for flavour and natural YEAST. I used very little sugar and let it to carbonate form thebegining so it was barelly alcoholic. tastes kind of like lemoncello
@thsikezierkojo49914 жыл бұрын
does it make any differences to ferment a sugar wash and add the lemon juice a the end of fermentation ?
@DointheMost4 жыл бұрын
The flavor will be somewhat different, yes, since the lemon juice will not have the same rate of fermentation (if any at all, depending on when its added in secondary).
@joshturner47414 жыл бұрын
Is it necessary to use previous yeast colonies? If so could you link a vodeo as to jow to properly wash and store previous colonies? Thank you.
@DointheMost4 жыл бұрын
It’s not necessary, per se, but you want a very healthy yeast colony to come up against this much acid. We do have a yeast washing video, though: m.kzbin.info/www/bejne/e2fIaJajgdGWrZI
@pammorawski5623 жыл бұрын
@@DointheMost Does it matter WHAT you have previously made with said yeast slurry? And enlighten me. You're really talking about the bottom of the fermenting bucket after you rack, right?
@DointheMost3 жыл бұрын
@@pammorawski562 you would want something fruity, and not something hopped. Preferably using a wine yeast that has a high alcohol tolerance. Usually Skeeter Pee is mixed up right on top of the yeast slurry from a previous batch… That sludge in the bottom after you rack off the first time!
@Thomas-cc1lj3 жыл бұрын
Why didn't you invert the sugar in this version compared to your prior version? Do you notice a difference with the final product?
@Thomas-cc1lj3 жыл бұрын
Please ignore. I rewatched and saw the placard at 3:07.
@miked96014 жыл бұрын
Any thought on bottle conditioning it to make it sparkle some?... seems like it wouldn't need a lot of priming sugar...
@miked96014 жыл бұрын
but obvious issues with stabilising..
@DointheMost4 жыл бұрын
You could sweeten with erythritol and then bottle condition with added dextrose to prime.
@aaronpietrzak12813 жыл бұрын
I have to ask whats the ph level with all this lemon juice?
@sameeraskitchen.60464 жыл бұрын
Good video 👌
@DointheMost4 жыл бұрын
Glad you enjoyed it!
@tgetscher14 жыл бұрын
Do you think Hornindal might be a good option for skeeter pee? I’m trying to make a batch to have a ready in a little over two weeks, so I’m hoping for some Kveik speeds 😂
@DointheMost4 жыл бұрын
I just pitched some washed Hornindal into a braggot that took off impressively in under 24 hours. So I’m pretty pleased so far with its viability and aggressiveness.
@giebel531212 жыл бұрын
Also, I wait to add the lemon juice until it starts fermenting aggressively
@theweekendwarrior63554 жыл бұрын
You ever try to ferment already made lemonade?
@DointheMost4 жыл бұрын
I have not, lol
@shags11304 жыл бұрын
Is it neccessary to use stabilizers? Could i just make it sit for a while without sugars or something
@DointheMost4 жыл бұрын
If you don’t stabilize, there’s always a chance for refermentation once you sweeten. You could sweeten with a sugar alcohol like erythritol though. It’s a natural sweetener, but yeast can’t eat it.
@shags11304 жыл бұрын
@@DointheMost oh wow thank you, i was just wondering because i dont have access to any brew stores but thats good info thanks.
@heyporcupine2 жыл бұрын
I found out. Minute Maid lemon juice has no preservatives
@brucekish75764 жыл бұрын
You say use a yeast slurry from another batch … but what if this is the first time? What yeast would you use?
@DointheMost4 жыл бұрын
You could make a starter with yeast, water, and some nutrient and/or fruit to get the yeast hardened up.
@brucekish75764 жыл бұрын
@@DointheMost but you didn't specify the type of yeast. Can I use, say WLP001 (California Ale), or is it a wine yeast? Since FG drops to 1.000, I presume it would a yeast with a higher attenuation.
@DointheMost4 жыл бұрын
Bruce Kish This sits just below 9% ABV as the recipe itself is written. I have used ale yeast (US-05) before, but typically a wine yeast is used. The original recipe written over a decade ago was for reusing a wine yeast slurry.
@brucekish75764 жыл бұрын
@@DointheMost thanks! I need something different for the kegerator.
@DointheMost4 жыл бұрын
Bruce Kish This one is a winner! It’s great lightly fruited too.
@Beal_From_Barbados4 жыл бұрын
Hi how many weeks did it take from start to finish?
@DointheMost4 жыл бұрын
Started May 6, kegged June 9.
@Beal_From_Barbados4 жыл бұрын
@@DointheMost thanks
@kevinbutler97862 жыл бұрын
5 seconds on google and I found a readily available 100% lemon juice with no preservatives. Why does every single recipe I see on youtube use preservative laden juice? 16 oz. for $4.79 on amazon
@nickl96252 жыл бұрын
It really isn't that hard to find lemon juice without preservatives. Order bottles of it online if you can't find it locally.
@michaelspaniak3660 Жыл бұрын
That was definitely more than an eighth of a teaspoon of food coloring 😂
@TellersandTales4 жыл бұрын
I want to try pee and sparkling sounds so good! 😋Enjoy!!
@DointheMost4 жыл бұрын
Sparkling is where it’s at!
@TellersandTales4 жыл бұрын
@@DointheMost can you post your amazing link of everything I need for a minimum 5gal. Keg setup?! Bare minimum...
@ICrailroadprod.20078 ай бұрын
I'm just squeezing real lemons for mine lol
@sandeepdamodare79433 жыл бұрын
Total hybrid and chemical energy
@vitomichele23132 жыл бұрын
Non c'è una tradizione i altre lingue, peccato!
@jozilee20982 жыл бұрын
Your recipe seemed like way too much much lemon juice, so I used half and boy o boy how I wish I had followed your recipe 🤦🏿♀️
@0ver7aker4 жыл бұрын
It would help to add the measurements in the metric system aswell. As most of the world actually use the metric system. That way we would not need to convert.
@0ver7aker4 жыл бұрын
96oz = 2.83 liters OR 2.72kg (depending if the oz is for fluid or not) 4.5gallon = 17liters
@angelsworld17333 жыл бұрын
Nasty name to call it, nothing appealing to that name
@ladygodiva2 Жыл бұрын
The skeeter pee recipe link is broken; any chance you have an updated link? 🥹